The texture of non-fat yogurt with proteins isolates and concentrates
Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving product quality due to additionally introduced protein components. In this study, an effect...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-04-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/226 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|